The signature — pork is marinated in a blend of guajillo and ancho chiles for 24 hours, then cooked on a vertical spit (trompo). It's sliced thin and served on warm corn tortillas with raw onion, fresh cilantro, and a squeeze of lime. The meat is tender, the spice is balanced, and the char adds smokiness. Multiple reviews call this the best version outside Mexico City.
Tips from diners
Order 3 — one is never enough once you start. The charred edges are worth ordering extra for.
Lunch (before 2 PM) is less crowded than dinner. Lunch queues are manageable, 5-10 mins vs 20 mins at night.
Co-branded with Mikkeller, La Sirenitas ('The Little Mermaids') is a 4.8% lager brewed specifically to pair with the food. It's clean, crisp, and doesn't compete with the spice and char of the tacos. It's available on draft and by the bottle. Reviewers note it's the perfect companion to the meal.
Tips from diners
Order by the beer, not by size — they're careful about pours. A beer pairs perfectly with 2-3 tacos.
Carnitas (literally 'little meats') is pork shoulder braised in its own fat until the meat falls apart. La Neta's version is crisped in a pan before service so you get both tender inside and crunchy edges. Served on corn tortillas with minimal garnish — the pork is the focus. Salsa verde (tomatillo-based) cuts the richness.
Tips from diners
The counter is standing-room only but perfect for solo eating — order, stand, eat, go. Very Nørrebro.
Pair with the house La Sirenitas beer (brewed by Mikkeller) — it's light and doesn't interfere with the spice and richness.
Beef (usually skirt steak) is marinated in a mixture of lime juice, orange juice, cilantro, cumin, and garlic, then grilled over charcoal. The acid from the citrus tenderizes the meat and the char adds smokiness. It's served simply — just the meat, onion, cilantro, and a squeeze of lime. This is the purist version.
Tips from diners
No reservations at La Neta — walk-in only. Come at off-peak times (2-4 PM or after 10 PM) for minimal wait.
House-made guacamole, made to order — avocado is mashed at the counter (you can watch), lime juice and sea salt bring it alive, fresh cilantro and minced jalapeño add brightness and heat. The totopos (tortilla chips) are crispy and not over-salted. It's standard Mexican street fare executed with care.
Tips from diners
Order as a group starter — one guac shared between 4 is enough. It arrives fast and keeps everyone happy while you wait for tacos.
La Neta (Spanish for 'the truth') started in Stockholm as a mission to avoid taqueria clichés and focus on authentic Mexican street food. In 2017, founder Ricardo Medrano Treviño partnered with Mikkeller's founder Mikkel after Mikkel tasted the tacos on a business trip. The Nørrebrogade location became an instant neighborhood fixture in Nørrebro. The taqueria serves traditional tacos al pastor, carnitas, and carne asada, all made from family recipes from central Mexico. The house beer La Sirenitas (brewed by Mikkeller) pairs with every order. It's casual, loud, and perpetually full.
No reservations — come as a walk-in. Lunch (12-2 PM) is quickest. Dinner (6-10 PM) has waits of 15-30 mins depending on night. After 10 PM, lines thin out.
Groups of 4+ might wait 20-30 minutes at peak times. Come Thursday-Friday before 6 PM for best odds of getting in quickly.
Takeaway is fast — order at the counter, get your tacos in 5 mins. Eat standing or grab the stairwell outside. Delivery is also available via Wolt if you'd rather eat at home.
Open until midnight Friday-Saturday. The post-bar crowd arrives after 11 PM, making it a popular last-food stop. Tacos are just as fresh then.
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